Table 1 Biochemical characteristics of extracted samples
Stage | Treatment | Avg berry weight (g) | Hexoses (mol.kg.FW-1) | Malate (μEq.berry-1) | Tartrate (μEq.berry-1) | Total anthocyanins (μg.berry-1) |
|---|---|---|---|---|---|---|
Green Stage (G) | CD | 0.54 ± 0.08 | nd | 150 ± 15 | 97 ± 8 | nd |
TD | 0.51 ± 0.04 | nd | 155 ± 10 | 101 ± 7 | nd | |
CN | 0.39 ± 0.10 | nd | 145 ± 12 | 107 ± 7 | nd | |
TN | 0.47 ± 0.03 | nd | 143 ± 17 | 102 ± 5 | nd | |
Véraison Sugar (VS) | CD | 1.7 ± 0.2 | 0.16 ± 0.06 | 290 ± 30 | 110 ± 10 | nd |
TD | 1.6 ± 0.3 | 0.21 ± 0.03 | 280 ± 22 | 108 ± 6 | nd | |
CN | 1.3 ± 0.2 | 0.18 ± 0.03 | 275 ± 20 | 105 ± 8 | nd | |
TN | 1.4 ± 0.2 | 0.12 ± 0.01 | 278 ± 17 | 103 ± 11 | nd | |
Véraison Color (VC) | CD | 1.6 ± 0.4 | 0.35 ± 0.02 | 262 ± 43 | 105 ± 8 | 4.2 ± 1.7 |
TD | 1.9 ± 0.4 | 0.36 ± 0.03 | 255 ± 39 | 103 ± 4 | 4.6 ± 3.3 | |
CN | 1.6 ± 0.3 | 0.34 ± 0.03 | 265 ± 40 | 102 ± 6 | 8.4 ± 2.3* | |
|  | TN | 1.5 ± 0.3 | 0.38 ± 0.02 | 258 ± 37 | 104 ± 6 | 2.9 ± 1.6* |